Bakke Brygg Quadrupel 20 L - Beer Recipe - Brewer's Friend

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Bakke Brygg Quadrupel 20 L

282 calories 23.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Bakke Brygg
Calories: 282 calories (Per 330ml)
Carbs: 23.5 g (Per 330ml)
Created: Wednesday February 12th 2014
1.092
1.015
10.1%
27.5
27.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Castle Malting Pilsen 2RP/2RS6 kg Castle Malting Pilsen 2RP/2RS 37 1.8 72.3%
0.50 kg Castle Malting Abbey0.5 kg Castle Malting Abbey 33 17.4 6%
0.25 kg Castle Malting Cara Gold0.25 kg Castle Malting Cara Gold 34 45.6 3%
0.25 kg Castle Malting Special B0.25 kg Castle Malting Special B 34 113.1 3%
1.30 kg Candi Syrup - Belgian Candi Syrup - Dark (80L)1.3 kg Belgian Candi Syrup - Dark (80L) - (late boil kettle addition) 32 80 15.7%
8.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
31 g Fuggles31 g Fuggles Hops Pellet 5.6 Boil 60 min 19.74 60.8%
20 g Fuggles20 g Fuggles Hops Pellet 5.6 Boil 20 min 7.71 39.2%
51 g / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 440 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 8,5 g sukker/L       CO2 Level: 3,0 Volumes
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 25.6
Mash volume with grains 30.2
Grain absorption losses -7
Remaining sparge water volume 6.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 24
Volume increase from sugar/extract (late additions) 1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 16.1 L) 20
Estimated amount in fermentor 20
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 10,3 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 65 grader i 90 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kandissirup tilsettes de siste 15 min. kok.

Kjøl ned til 17 grader før pitching av gjær.

Start gjæring på 18 grader og la stige gradvis til 22 grader ila. 4 dager. Hold på 22 grader til FG er stabil. Senk deretter til 20 grader før tapping. Totalt 14-21 dager gjæring.

Gjæralternativer: WLP500, WLP550, WLP570, Safbrew BE-256

Med denne mengden primingsukker vil alkoholkonsentrasjonen i ølet øke med ca. 0,4% etter karbonering.

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  • Last Updated: 2018-02-01 13:09 UTC